Poultry Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g chicken breast fillet (s) or turkey breast fillet
- 130 g double cream cheese
- 2 teaspoons mustard, sweeter
- 2 teaspoons mustard, spicy (e.g. Dijon mustard)
- 4 tablespoon breadcrumbs (breadcrumbs)
- 1 large onion (s), (or 2 smaller ones)
- 3 tablespoon fried onions
- 2 tablespoon broth, granulated (or homemade soup seasoning)
- 1 tablespoon oil
- 1 teaspoon lovage, (ground)
- 100 ml water
- salt and pepper
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Chop all ingredients together in the food processor with a knife and mix.
- Shape into balls with the ice cream scoop (makes approx. 12 meatballs).
- Melt plenty of clarified butter (or oil) in a pan on the highest setting, add meatballs. Immediately reduce the heat to medium. Fry the meatballs for about 6 minutes on each side.
- I used thyme-lemon oil for the meat dough, it went very well. But you can also use neutral oil.
- If you only have medium hot mustard in your house, take 4 teaspoons of it and add some honey or sugar.
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